Last updated 6/12/2012 12:57:29 AM. Recipe ID 20050. Report a problem with this recipe.
Title: Quesadilla quiche
Yield: 8 Servings
15 oz Ready to use pie crust
1 ts All-purpose flour
1 c Coarsely chopped onion
1 tb Vegetable oil
1 c Coarsely chopped tomatoes
4 oz Sliced ripe olives
1/2 ts Garlic powder
1/2 ts Chili powder
1/8 ts Black pepper
2 Eggs, beaten
Hot pepper sauce to taste
4 oz Shredded Monterey Cheese
4 oz Shredded cheedar cheese
1 c Sour cream
2 tb Watkins Salsa and Sour
Cream snack dip seasoning
1 c Finely chopped tomatoes
Prepare pie crust according to package directions for a two-crust pie
using a 10 inch pie plate. Place 1 prepared crust in pan, trim edges
if necessary; set aside. In medium skillet cook onions in oil until
tender, remove from heat. Stir in 1 cup chopped tomato, olives,
garlic powder, chili powder, and blackpepper; set aside. In small
bowl, beat together eggs and 1 1/2 T hot pepper sauce, reserve 2 t of
this mixture. To remaining egg mixture add 1/2 cup shredded Monterey
Jack cheese and 1/2 cup cheddar cheese. Sprinkle remaining cheese
over bottom of pie crust lined pan. Spoon onion mixture evenly over
cheese. Carefully pour egg mixture over cheese; spread to cover. Top
with second crust; seal edges. With sharp knife, slit crust in
decorative design in several places. Brush with reserved egg mixture.
Bake at 375 degrees for 45 to 55 minutes or until golden brown
covering with foil if edges become too brown. Let stand 5 minutes.
Meanwhile, combine sour cream and Salsa and Sour Cream Snack and Dip
Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper
sauce to taste; set aside. Cut quiche into wedges and serve topped
with sour cream and tomato mixtures.
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